|Mole Roasted Chickpeas|| |
- 1 teaspoon coconut oil
- 5 cloves garlic (minced)
- 1 medium red onion
- 1 15 oz. can fire roasted tomatoes
- 1 cup low sodium veggie broth broth
- 1.5 cups Cinnamon flavor KeVita tonic (or 1.5 more cups veggie broth + 1 teaspoon extra cinnamon)
- 2 chipotle pepper in adobo sauce
- 1 tablespoon dried oregano
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ cup raw cacao powder
- 2 ounces unsweetened baker's chocolate
- 3 cups chickpeas
- Pre heat oven to 350 degrees
- Place the coconut oil in a medium stock pot over medium heat. Add the garlic and onion and cook for 8-10 minutes, stirring frequently until softened. Feel free to add a splash of water if it appears to be drying out.
- Add the tomatoes, veggie broth, KeVita, peppers, and spices (oregano through cacao powder). Reduce heat to low and simmer on medium-low heat for 30 minutes. Stir occasionally.
- While sauce is cooking, skin your chickpeas. This is not 100% required, but really helps the beans soak up the Mole.
- Add the Baker's chocolate and cook over low heat for another ten minutes until the chocolate is melted.
- After the sauce is cooked, use a stick blender (or regular blender in batches) to puree until smooth.
- Pour chickpeas on to a baking sheet and pour the mole over the top, giving everything a quick toss. Bake in oven for one hour, or until liquid has dried up, leaving your chickpeas with crispy bits.
I hope you enjoy!
I have had the lovely opportunity to work at a farmer’s market lately, and with each shift I get a fairly small sum of money, and a butt ton (yes, butt ton) of free produce. I LOVE this job (I think you can understand why) and I have been positively geeking out about all the cool veggies that are in season right now in the bay area. In between bouts of beet obsession, celeriac worship, and kabocha romance, I have occasionally found myself with a few bucks of trade credit left over at the end of the market. These are the moments when I return to the cheapest root I can find to use it up: the potato. Just the site of these bad boys had me craving something crispy and starchy. Because I think oil is kind of bullshit (not a whole food, doesn’t add much in the way of nutrition to a damn thing) I challenged myself to make something low oil and epic. I knew I needed a glaze, for both taste and crisping purposes, and I knew I wanted the flavor to be tangy, spicy, and unique. What came was a blend of miso, sriracha, dijon mustard, fresh ground pepper, sea salt, and my secret weapon of flavor, KeVita. The fermentation of the KeVita added a perfect depth of flavor to the spuds, and the miso and srirarcha were totally married by the dijon. BOOM. This recipe is delicious. Flavorful low-oil crispy potatoes have been born.
|Miso Lemon Cayenne Crisped Potatoes|| |
- 2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.
- ¼ cup Lemon Cayenne KeVita
- 3 tablespoons miso
- 1 teaspoon dijon mustard
- 2 teaspoons Sriracha hot sauce
- ¼ teaspoon sea salt, or to taste
- generous grating of black pepper
- Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.
- Drain your potatoes and rinse them with cold water to cool them down enough to handle.
- Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.
- Heat a non-stick pan over medium heat and spray with spray oil.
- Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.
- Serve with steamed kale, tamari marinated grilled kale, and tahini sauce!
With the onset of my gym’s new strength program, I am noticing a bit more muscle soreness than I am used to. After four months of doing more reps with lighter weights, I am back to the heavy barbell work and it is amazing and challenging and although my muscles are clearly more defined these days I can definitely see that I have lost strength when my focus shifted away from Olympic Lifts. My heaviest lifts are lighter than they once were, and the day after I go for it, my body definitely feels it.
When I feel sore more often, I get proactive because I know there is no need to be in pain all the time. I jump up on my turmeric and ginger. I make sure to eat within an hour of finishing my workouts. I pay attention to my protein- which conveniently brings me to my new friend: bean pasta.
Before I delve further, I have the following words to say: I am in no way affiliated with Explore Asian, the company that makes theses pastas. I am not paid to write this post. I did not get the product for free.
Holy shit this stuff is great.
One serving of your average pasta off the shelf contains 6.7 grams of protein. That’s not terrible (the same as an egg, roughly), but it’s certainly not great. One serving of this edamame and mung bean pasta contains 24 grams of protein.
The same amount as a scoop of my favorite protein powder.
And it tastes great.
The first thing I thought of making when I decided to up my protein a bit was a green + grain + bean bowl using this pasta as a grain. (yes, I know beans aren’t grains, but use your imagination. Pasta is certainly grain like) I used fresh produce from my farmers market, my special pasta, roasted chickpeas, and a quick and simple tahini sauce and pulled together the best damn lunch I’ve had in quite some time. Here’s the recipe:
|Mung bean pasta, roasted chickpea, and cauliflower bowl with tahini ginger sauce.|| |
- Spray oil (I used coconut)
- 1 medium head cauliflower, chopped into small florets
- 2 cups chickpeas
- 2 Tablespoons balsamic vinegar
- Sea salt and pepper to taste
- 1 bag Explore Asian Mung bean and Edamame fettucini
- 2 large carrots (I used an heirloom variety)
- 1 head curly kale, chopped small
- ½ cup tahini
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 inch fresh ginger
- 1 tablespoon miso
- Preheat your oven to 400 degrees
- Spread your chopped cauliflower on one half of the baking sheet, and your chickpeas on the other. Pour two tablespoons of balsamic vinegar over the chickpeas and liberally coat the whole pan in spray oil. Add a dash of sea salt and fresh ground pepper.
- Bake for 25 minutes
- While your beans and cauliflower are baking, set a pot of water to boil on the stove. Cook pasta according to instructions.
- Using a peeler, shave your carrots into long strips
- De-stem your kale, and lightly steam on your stovetop for 3-5 minutes
- To make your sauce: mix tahini, water, apple cider vinegar, ginger and miso in a blender. Puree until smooth.
- Split all ingredients except sauce between four large bowls.
- Drizzle sauce on top of your mix and enjoy! This keeps well in the fridge and is great as a leftover lunch!